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Quinoa Stuffed Butternut Squash
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Quinoa Stuffed Butternut Squash

This beautiful, seasonal dish is perfect for the holiday season.
Course Side Dish
Cuisine American
Keyword butternut, cranberry, quinoa
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 189kcal
Author Alkaline Recipes

Ingredients

Quinoa

  • 1 cup organic quinoa, rinsed
  • 2 cups water
  • ½ teaspoon sea salt

Stuffing

  • 2 cups cooked quinoa
  • ½ cup dried cranberries
  • ½ cup green onions
  • ¼ cup maple syrup
  • ½ cup corn
  • ¼ teaspoon black pepper
  • ½ teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 tablespoon juice of 1 lemon
  • 2 tablespoon toasted pumpkin seeds for garnish
  • 1 tablespoon fresh tarragon for garnish

Squash

  • 2 butternut squash
  • 2 tablespoon olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions

Quinoa

  • Add quinoa to Instant Pot and cook on high pressure for 8 minutes.  Let NR pressure release naturally for 10 minutes, and then manually release valve.
    Alternate method:  cook quinoa on stovetop according to package directions.

Stuffing

  • Add quinoa and all stuffing ingredients to bowl and mix well.  Stuff butternut squash and bake.

Squash

  • Preheat oven to 350 degrees. Line baking sheet with aluminium foil. Bake butternut squash, whole, for 1 hour.  When cool, slice in half, and scoop out seeds.  Brush with olive oil, salt and pepper.  Stuff with quinoa stuffing and bake for an additional 30 minutes at 375.  Garnish with toasted pumpkin seeds and fresh tarragon.

Nutrition

Calories: 189kcal